Fish & Chips and homemade tartare

1. First, I prepare the tartar sauce: I mix the mayonnaise with the other ingredients in a bowl (they must be chopped very finely so that their flavors blend well), cover it with foil and let it rest in the refrigerator for half an hour.
2. Then I prepare the French fries. I cut the potatoes into 1 cm thick fries, rinse them with cold water and immerse them in a bowl of cold water. If I have time, I leave them there for a few hours or even overnight. Then I dry the fries with a towel. I preheat the oven to 250 °C. I spread the fries on a baking sheet, drizzle them with olive oil and bake them for 15-25 minutes. I turn them halfway through baking so that they are nicely cooked and crispy on all sides. Finally, I salt them.
3. While the fries are baking, I prepare the batter to coat the fish. I mix the flour with salt and pepper, beer, and carefully fold in the egg whites – which I had previously beaten into semi-stiff peaks. I heat the oil again. I coat the fish fillets in cornstarch, dip them in the batter, place them in the pan, and fry until golden brown.
Finally, I let the fish drain on paper towels.